Pages

Sunday, 31 March 2013

Blackberry Cheesecake with Almond Coconut Crust

I've been having this craving for a tasty and "light" blackberry cheesecake with an almond flavour.
This resulted in an experiment with a cheese cake recipe: I replaced the all purpose flour with almond and coconut flour, and half of the cream cheese with low fat greek yogurt.
The result is both delicious and a bit "lighter" than the original recipe. This altered blackberry cheesecake of mine contains more vegetable fat from almonds and coconut, and less saturated fat from dairy produts.

Instructions:
1. Grind a handful of almonds with a coffee grinder to almond flour.
2. Mix the pie crust ingredients together. Press the crust gently against the bottom and the sides of the well greased pie pans.
3. Filling: Mix the ingredients together, check the sweetness, adapting it to your personal taste.
4. Pour the filling over the pie crust.
5. Pour the blackberries over the filling.6. Bake forabout20-25 minutesat 180C / 350F degrees.
﻿

﻿

Let the cheesecake cool down before serving it.

The almond coconut crust, together with the blackberries, gives the cake

a delicious and rich taste,

so you can serve it as it is.

If you wish to spice it a bit up,

try serving it with blackberry coulis and a coupe of vanilla ice cream.

Nina this looks ultra lush! I love cheesecake, and the crust recipe you're using sounds divine and so much different than my typical ho-hum graham go-to. Thanks for sharing. Visiting from Marvelous Mondays.

Featured post

About me

Happiness is found in the little things.
Photography, nature, books & being creative in the kitchen inspires me. Besides family and friends, I appreciate the moments alone - reflecting on life and living, or just enjoying the present moment. I live in Denmark and blog about the events in everyday life.